Friday, June 20, 2008

Jasmine Peaches with Lime Sorbet

Peaches are showing their lovely glow in markets now. Who can resist? It’s still a bit early in the season, but you should be able to find some wonderful ripe fruit for all your favorite peach pastries and desserts.

The very first post I made to this blog was a rhapsody to peaches, so you know I’m enraptured with them. They represent the deep hard-wiring I have about the sumptuous bounty of the natural world. Eat a peach and all is right.

The lusciousness of peaches is so great that I sometimes hesitate to do anything very complicated with them. So here is one not-too-fussy recipe that tries to elevate the simple gorgeousness of the peach. I pair the fruit with a subtle but fabulous partner, a wonderfully fragrant jasmine tea blended with sugar. Jasmine tea comes from the Hunan Province and is the oldest known blossom-scented tea. It adds a light floral note. Baking brings out their combined lovely soft flavors and terrific juices. This subtle marriage is a happy one.

I add a small dose of cool lime sorbet just to lift up the acidity a bit and add another creamy but not fatty layer to the union. If you love citrus, you’ll be crazy about this sorbet. It is absolutely delicious all by itself and would also pair well with lots of other fruit. It takes no time at all to prepare. The reward is ginormous.

Bench notes:- Use the best, most fragrant jasmine tea you can find.- You can make the sorbet base ahead and refrigerate it for a day before churning.- This is best served when the peaches are still warm and the sorbet is just about melting.

Jasmine Peaches with Lime Sorbet

Yogurt Lime Sorbetadapted from Gray Kunz in Food and WineMakes about 3 cups